This No-Bake Raspberry Pretzel Pie is a refreshing and indulgent dessert that combines the perfect balance of sweet, tangy, and salty flavors. The crunchy pretzel crust, creamy cheesecake layer, and vibrant raspberry jello topping make this pie an irresistible treat, perfect for any occasion.

Why You’ll Love This Recipe

This pie is an easy-to-make, no-bake dessert that delivers a lot of flavor with minimal effort. The pretzel crust gives it a salty crunch that pairs perfectly with the creamy cheesecake layer and the sweet-tart raspberry topping. With no baking required, it’s perfect for warm weather, holidays, or whenever you’re craving a light, refreshing dessert.

Ingredients

For the Pretzel Crust:

4 cups pretzels (crushed)
1/2 cup butter, melted
1/4 cup brown sugar, packed

For the Cheesecake Layer:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon lime juice
3/4 cup whipped topping

For the Raspberry Jello Layer:

4 cups fresh raspberries
1/4 cup sugar (adjust depending on fruit ripeness)
1/2 cup water
1 tablespoon raspberry gelatin mix
2 tablespoons cornstarch

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pretzel Crust: Crush the pretzels and mix with melted butter and brown sugar. Press this mixture firmly into a 9-inch pie plate. Refrigerate while you prepare the other layers.
Make the Cheesecake Layer: In a bowl, blend the softened cream cheese, granulated sugar, and lime juice until smooth. Gently fold in the whipped topping until well combined.
Prepare the Raspberry Jello Layer: In a saucepan, combine sugar, water, raspberry gelatin, and cornstarch. Bring to a boil while stirring constantly. Once it thickens, pour the mixture over the fresh raspberries and stir gently to combine.
Assemble the Pie: Spread the cheesecake layer evenly over the chilled pretzel crust. Top with the raspberry mixture, spreading it evenly over the cheesecake layer.
Chill: Refrigerate the pie for at least 4 hours, allowing it to set completely before serving.

Servings and Timing

Servings: 1 pie (8 servings)
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

Berry Options: Swap the raspberries for other berries like strawberries, blueberries, or blackberries for a different flavor.
Cream Cheese Alternatives: For a lighter version, substitute cream cheese with Greek yogurt or low-fat cream cheese.
Additional Toppings: Add fresh whipped cream, extra berries, or a drizzle of chocolate syrup for added decadence.

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
Reheating: This is a cold, no-bake pie, so it does not need reheating. Simply serve chilled.

FAQs

Can I use frozen raspberries?

Yes, you can use frozen raspberries if fresh ones aren’t available, but fresh berries work best for the topping.

Can I make this pie ahead of time?

Absolutely! This pie is ideal for making ahead. Just allow it to chill in the refrigerator for at least 4 hours, or even overnight, for the best results.

How do I make sure the crust stays together?

Make sure to press the pretzel mixture firmly into the pie plate to create a solid crust. Refrigerating the crust before adding the other layers helps it set.

Can I use a different kind of gelatin mix?

If you prefer a different fruit flavor, you can substitute the raspberry gelatin with strawberry, blueberry, or another flavor of your choice.

Can I skip the cornstarch in the jello layer?

The cornstarch helps thicken the raspberry layer. If you prefer a thinner layer, you can omit it, but it will affect the texture.

How can I make this pie sweeter?

You can increase the sugar in the raspberry jello layer or the cheesecake layer if you prefer a sweeter pie.

Conclusion

This No-Bake Raspberry Pretzel Pie is the perfect dessert for a warm day or whenever you’re in the mood for something light, creamy, and satisfying. With its delicious balance of textures and flavors—crunchy pretzel crust, creamy cheesecake, and fresh raspberry topping—it’s a showstopper that’s sure to impress!

No-Bake Raspberry Pretzel Pie

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Author: Paula
Total Time: 4 hours 15 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

This No-Bake Raspberry Pretzel Pie is a refreshing and indulgent dessert featuring a perfect balance of sweet, tangy, and salty flavors. With a crunchy pretzel crust, a creamy cheesecake layer, and a vibrant raspberry jello topping, this pie is the perfect treat for any occasion, offering minimal effort with maximum flavor.

Instructions

Prepare the Pretzel Crust: Crush the pretzels and mix with melted butter and brown sugar. Press the mixture firmly into a 9-inch pie plate. Refrigerate while preparing the other layers.
Make the Cheesecake Layer: In a bowl, blend softened cream cheese, granulated sugar, and lime juice until smooth. Gently fold in the whipped topping until well combined.
Prepare the Raspberry Jello Layer: In a saucepan, combine sugar, water, raspberry gelatin, and cornstarch. Bring to a boil while stirring constantly. Once it thickens, pour the mixture over the fresh raspberries and stir gently to combine.
Assemble the Pie: Spread the cheesecake layer evenly over the chilled pretzel crust. Top with the raspberry mixture, spreading it evenly over the cheesecake layer.
Chill: Refrigerate the pie for at least 4 hours to allow it to set completely before serving.

Notes

Berry Options: Swap raspberries with other berries like strawberries, blueberries, or blackberries for a different flavor.

Cream Cheese Alternatives: Use Greek yogurt or low-fat cream cheese for a lighter version.

Toppings: Add fresh whipped cream, extra berries, or a drizzle of chocolate syrup for added flavor and texture.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dessert, Cake
Method: No-Bake
Cuisine: American